Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

Yet another gem from Cooking Light (July 2000). These are my mom's favorite dessert. I have made them days in advance; as long as they are stored in an airtight container, they're perfect. :) (NUTRITION PER SERVING CALORIES 91(26% from fat); FAT 2.6g (sat 1.5g,mono 0.8g,poly 0.1g); PROTEIN 0.9g; CHOLESTEROL 6mg; CALCIUM 7mg; SODIUM 59mg; FIBER 0.4g; IRON 0.5mg; CARBOHYDRATE 16.5g)

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. Beat butter at medium speed of a mixer until light and fluffy.
  3. Add sugars, salt, and extract, beating well.
  4. Lightly spoon flour into dry measuring cups, and level with a knife.
  5. Gradually add flour to butter mixture, beating until moist.
  6. Remove 1/3 cup flour mixture, and set aside.
  7. Press remaining flour mixture into bottom of an 8-inch square baking dish.
  8. Bake at 350° for 15 minutes or until lightly golden.
  9. Gently spread preserves over warm shortbread.
  10. Combine 1/3 cup flour mixture with granola; sprinkle over preserves.
  11. Bake at 350° for an additional 20 minutes or until golden brown.
  12. Cool.
  13. Serve and enjoy!

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